Crabcakes with Remoulade Sauce
Prep time: 30 minutes
Inactive Prep: 5 minutes
Cook: 10 minutes
Total: 45 minutes
Yield: 4 to 6 servings
Ingredient
- Remoulade sauce
- 1/2 cup mayonnaise
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red bell pepper
- 1 tablespoon capers
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon grain mustard
- 3 dashes hot sauce
- Crabcakes
- 4 tablespoons olive oil
- 1 cup small diced yellow onions
- 1/2 cup small diced celery
- 1/2 cup small diced red bell peppers
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon chopped garlic (about 3 cloves)
- 1 pound lump crabmeat, cleaned and picked over for shells and cartilage
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped fresh parsley leaves
- 1 tablespoon Creole mustard
- 1/4 teaspoon hot sauce
- 1/2 cup fine bread crumbs
- 2 tablespoons butte
Directions
- Remoulade sauce
- Salt and freshly ground black pepper, to taste
- Crabcakes
- Heat half of the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season the mixture with salt and cayenne. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes.
- In a medium mixing bowl, combine the crabmeat, mayonnaise, Creole mustard, and hot sauce. Fold the cooled sauteed vegetables, mayonnaise and bread crumbs into the crab mixture. Mix gently, but thoroughly.
- Reheat the same pan of the vegetables with butter and remaining olive oil. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Gently place the patties in the hot pan and saute just until brown on both sides.
- Serve 1 cake with a salad of greens, tomatoes and dressed with salt and truffle oil. Serve with the reserved remoulade sauce.